Creamy Tuscan Chicken is a quick and delicious dinner. Tender chicken in a creamy sauce packed with garlic, spinach, sun-dried tomatoes and herbs. Serve with rice, pasta or mashed potatoes.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4
Calories: 582
Course: Main Course
Ingredients
4chicken breast, boneless skinless
4tbspbutter
1/2onion, diced
5clovesgarlic , minced
1cupsundried tomatoes, packed in oil, thinly sliced
Optional: Slice each breast in half lengthwise, so you have 8 thinner chicken cutlets, or you can leave them whole.
Season each piece of chicken on each side with salt and pepper
In a large frying pan or skillet on medium heat, add the 3 tbsp of butter until fully melted.
Working in batches depending on the size of your pan, add 2-3 pieces of chicken at a time and sear for about 3-4 minutes on each side or until golden brown (if using whole chicken breast sear for 5 minutes per side).
Remove chicken from skillet and set aside on a plate covered with foil. Repeat with each piece, until they are all cooked.
Add the remaining 1 tbsp of butter to the pan and allow to melt. Add the onion, garlic, oregano, rosemary, salt and pepper. Sauté for 4-5 minutes or until the onions are translucent.
Add sun-dried tomatoes and continue to sauté for an additional 2 to 3 minutes.
Reduce heat to medium-low. Add the chicken broth and cream to the pan. Stir until evenly combined.
Add in the parmesan cheese. Stir until evenly combined. The sauce will start to thicken.
Add spinach to pan and stir until spinach leaves have wilted.
Add chicken back into skillet, spoon some sauce over each piece and simmer for 5-6 minutes or until chicken is tender and fully cooked through (internal temperature reaches 165°F).
Serve and enjoy! Optional: serve with a side of rice or mashed potatoes or over pasta with extra sauce poured over top.